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Country Italian Stew

chef.jackson's picture
  Oil 1 Tablespoon
  Beef cubes 1⁄2 Pound
  Canned whole tomatoes 14 1⁄2 Ounce, undrained (1 Can)
  Mushroom soup mix 1 Cup (16 tbs) (Lipton)
  Water 3 Cup (48 tbs)
  Oregano 1⁄4 Teaspoon
  Onion 1 Medium, cut in to chunks
  Stalk celery 1 Large, cut into pieces
  Carrot 1⁄2 Cup (8 tbs), sliced
  Green beans 1 Cup (16 tbs), sliced
  Canned chickpeas/Garbanzo 20 Ounce, drained (1 Can)
  Zucchini 1⁄2 Cup (8 tbs), sliced
  Elbow macaroni 1⁄4 Cup (4 tbs), uncooked

1. In a large Dutch oven or stock pot, heat the oil over a medium flame.
2. When the oil is hot but not smoking, add the beef cubes and sauté till well browned on all sides.
3. To the beef, add the tomatoes, soup mix, water and oregano. Stir to blend well.
4. Reduce the flame and simmer the soup for 30 minutes, stirring occasionally.
5. Further add diced onion, celery pieces, carrot and bean slices.
6. Continue simmering for another 30 minutes, stirring often until the vegetables are almost cooked.
7. Finally add the garbanzos, sliced zucchini and macaroni and simmer for 15 minutes till macaroni is cooked and vegetables are tender. Check meat for doneness as well.
8. Taste the soup for seasoning and adjust to your liking.

9. Dish the soup into a large tureen or ladle into individual deep dish soup plates.
10. Garnish the soup with grated Parmesan cheese if you like.
11. Serve the soup with ciabata or crusty bread if desired.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 291 Calories from Fat 48

% Daily Value*

Total Fat 7 g10.2%

Saturated Fat 1.9 g9.4%

Trans Fat 0 g

Cholesterol 1.5 mg0.5%

Sodium 9464.7 mg394.4%

Total Carbohydrates 45 g15%

Dietary Fiber 7.5 g30.1%

Sugars 9.2 g

Protein 15 g29.5%

Vitamin A 47.3% Vitamin C 25.4%

Calcium 9.7% Iron 18.6%

*Based on a 2000 Calorie diet

Country Italian Stew Recipe